Healthy miso chicken soup
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 3 tsp toasted sesame oil
- a thumb-sized piece ginger, finely grated
- 2 cloves garlic, crushed
- 750ml chicken stock
- 1 pak choi, quartered
- 100g mangetout
- 150g pack ready-cooked udon noodles
- 2 cooked chicken thighs
- 1 tbsp white miso
- 1 tbsp gochujang
- 1 tbsp sesame seeds, toasted to serve
- a handful of leaves coriander, chopped
Method
- STEP 1
Heat 1 tsp of the sesame oil in a large pan and cook the ginger and garlic for a few minutes. Pour in the chicken stock, bring to a simmer and add the pak choi, mangetout and udon noodles, and simmer gently for 2-3 minutes or until cooked.
- STEP 2
Heat the remaining sesame oil in a non-stick frying pan and shred the chicken meat, discarding the bones and skin. Fry for 2-3 minutes or until crispy, then add the miso and gochujang, and fry for another minute.
- STEP 3
Divide the veg, noodles and broth between 2 bowls, then top with the chicken, sesame seeds and coriander.